Dutch Rolls Recipe

Into one pound of flour rub three ounces of butter; with a spoonful of

yest, mixed up with warm milk, make it into light paste; set it before

the fire to rise. When risen nearly half as big again, make it into

rolls about the length of four inches, and the breadth of two fingers;

set them again to rise before the fire, till risen very well; put them

into the oven for a quarter of an hour.

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